Southwest Sweet Potato and Turkey Bowls are a healthy and delicious dinner! Sweet Potatoes and Ground Turkey are seasoned with southwest spices and mixed with corn and black beans. Serve it all over rice or quinoa and top with diced tomatoes, cilantro and a chili lime crema.
Ingredients
There is a longer list of ingredients for this recipe, however they are all easy to find ingredients.. and honestly you might have the majority of them in your kitchen already!
Sweet Potato & Turkey Bowls
Rice or Quinoa– Serve this over white or brown rice, or make a Mexican Rice (or Instant Pot Mexican Rice), or Quinoa.
Chili Lime Crema
Step by Step Picture Instructions
Start with a large skillet (that has a lid), over medium heat. Add the water and 1 tablespoon olive oil. Add the peeled and diced sweet potatoes.
Cook them for 15 minutes, slightly covered for the first 10 minutes. They will steam and soften the first 10 minutes, and then sauté and brown for the final 5 minutes.
Remove them from the skillet to a plate and set aside.
Add 1 tablespoon olive oil to the now empty pan and saute/brown the turkey for about 5 minutes. If it released a lot of grease/juice, drain before moving on.
Add the onions, peppers and garlic to the pan and sauté for another 5 minutes.
Then add back in the sweet potatoes, all seasonings, the corn and black beans. Give it a good stir to coat with the seasonings. Let the frozen corn warm through, about 2 minute.
In a small bowl make the chili lime crema. Whisk together the sour cream, water, lime juice and all the seasonings.
Assembly
To assemble your bowls lay down a layer or rice or quinoa in a bowl, top with some of the turkey/sweet potato mixture, drizzle with a generous amount of chili lime crema, then finish with diced tomatoes and chopped cilantro.
Other toppings that are great on these bowls are guacamole, fresh avocado, pico de gallo, salsa, pickled jalapenos, green onions, or queso fresco!
Variations
One great thing about this dinner is that it’s easily modified to suit your family’s preferences OR to what you have in your kitchen. Here are a few ideas to try:
- Use ground beef instead of ground turkey.
- Sub in pinto beans for black beans, or use both if you really love beans.
- Add fresh chopped jalapenos for a little kick. Add them in when you sauté the turkey/onions/garlic/peppers.
- Make it meatless and take out the turkey all together.
- If sweet potatoes aren’t your jam, leave them out and increase the beans and corn.
- Top the bowl with a little guacamole or chopped fresh avocado.
- Add a 4oz can of chopped green chilies to add another layer of flavor. Add them in when you sauté the turkey/onions/garlic/peppers.
- Omit the rice and serve as a salad over lettuce tossed with your favorite southwest dressing or salsa.
- Wrap it up in a tortilla for a sweet potato and turkey burrito.
Related Recipes
Southwest Sweet Potato & Turkey Bowl
Equipment
- Large skillet with a lid
Ingredients
- 2 cups Sweet Potatoes peeled, ½ inch dice (about 2 medium sized sweet potatoes)
- ½ cup Water
- 3 tablespoons Olive Oil divided
- 1 lb Ground Turkey I use 93% lean
- ½ cup Onion diced
- 1 cup Bell Pepper diced (any color)
- 3 Garlic Cloves minced
- ½ cup Black Beans drained and rinsed
- ½ cup Corn frozen or canned
- 1 teaspoon each: kosher salt, chili powder, cumin, oregano
- ½ teaspoon each: onion powder, garlic powder, smoked paprika
Chili Lime Crema
- ½ cup sour cream (or Plain Greek Yogurt)
- 3 tablespoon water
- 1 tablespoon fresh squeezed lime juice
- ¼ teaspoon each: kosher salt, cumin, chili powder, garlic powder
Serving
- Fresh Tomato diced
- Fresh Cilantro chopped
- 5 cups Rice or Quinoa
Instructions
- In a skillet that has a lid, over medium heat, add 2 tablespoon of oil and ½ cup water. Pour in the sweet potatoes. Prop the lid on the skillet so it has some venting. Simmer for 10 minutes. Remove the lid and then sauté for another 5 minutes. The potatoes should be slightly browned and fork tender at this point.Remove to a plate and set aside.
- To the now empty skillet add 1 tablespoon of oil and the ground turkey. Sauté over medium heat, crumbling, for about 5 minutes.If your turkey releases a lot of juice or grease, drain before moving on.
- Add the onions, peppers and garlic to the turkey and sauté another 5 minutes.
- Now add the sweet potatoes, all the seasonings, corn, and black beans to the turkey/pepper mixture. Warm through for 2 minutes.
- Meanwhile whisk together all the ingredients for the chili lime crema. Set aside.
Serving
- In a large bowl lay down 1 cup of rice or quinoa, top with they sweet potato turkey mixture, drizzle on a generous amount of chili lime crema, and finish with a sprinkle of tomatoes and cilantro. Enjoy!
Notes:
- Use ground beef instead of ground turkey.
- Sub in pinto beans for black beans, or use both if you really love beans.
- Add fresh chopped jalapenos for a little kick. Add them in when you sauté the turkey/onions/garlic/peppers.
- Make it meatless and take out the turkey all together.
- If sweet potatoes aren’t your jam, leave them out and increase the beans and corn.
- Top the bowl with a little guacamole or chopped fresh avocado.
- Add a 4oz can of chopped green chilies to add another layer of flavor. Add them in when you sauté the turkey/onions/garlic/peppers.
- Omit the rice and serve as a salad over lettuce tossed with your favorite southwest dressing or salsa.
- Wrap it up in a tortilla for a sweet potato and turkey burrito.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Joan Rude
Loved this recipe. It will be one of my “go to” recipes. This is definitely comfort food and it has wonderful flavor.
Susie
YEAH!!!! We love it at our house too : )
Joan Rude
Definitely trying this tomorrow night. It looks like Thanksgiving in a bowl. What a delicious combination of flavors. Thanks!
Susie
Im so glad you are trying it!